Soups

Soups and slow cooking go hand in hand. The long cooking time ensures that all those delicious flavours have time to mingle gently and develop, creating the most delicious and nutritious results.

The basis of any good soup is a well-flavoured stock, so the first recipe in this section is for home-made vegetable stock. If you are short of time, however, you can use a good-quality stock cube or powder or ready-made chilled stock from your supermarket.

Soups are wonderfully versatile. Served on their own, they make a perfect starter for any kind of meal, but you will also find recipes in this section that are hearty enough to serve as a complete meal in themselves, teamed with a chunk of fresh crusty bread or a sandwich.

Slow-cooked Vegetable Stock

I often make vegetable stock with odds and ends of vegetables lurking in the fridge. You can use fennel, parsnip and mushrooms as well as those used in this recipe. Just throw everything into the slow cooker and several hours later you will have a light and flavourful stock.

SERVES 4-6

2 onions, chopped
2 carrots, skins left on and chopped
2 celery sticks, chopped
1 large baking potato, skin left on and thickly sliced
At least 4 whole garlic cloves
2 bay leaves
A few sprigs of fresh parsley
2.5 ml/½ tsp whole black peppercorns
2.5 ml/½ tsp salt (optional)

Put all the ingredients into the slow cooker and pour over sufficient boiling water to cover them.
Cover and cook on Low for 8-10 hours or on High for 3-4 hours until all the vegetables are tender.
Strain and use the same day. Alternatively, cool completely and freeze until required.

Chestnut Soup with Vegetables and Orange

If you use fresh chestnuts, they will need part-cooking and peeling first. Make a slit in the outer skin of each, put them in a pan of cold water, bring to the boil and boil for about 5 minutes. Lift them out, a few at a time, and peel off both the tough outer and thin inner skins.

SERVES 4-6

25 g/1 oz/2 tbsp butter or margarine
1 large onion, finely chopped
1 carrot, finely chopped
100 g/4 oz mushrooms, sliced
7.5 ml/1½ tsp plain (all-purpose) flour
1 litre/1¾ pts/4¼ cups vegetable stock
240 g/9 oz/small can of peeled chestnuts
Salt and freshly ground black pepper
10 ml/2 tsp finely grated orange zest
Chopped fresh parsley, to garnish

Preheat the slow cooker on High.
Melt the butter or margarine in a large pan, add the onion, carrot and mushrooms and cook, stirring occasionally, until softened and just beginning to brown.
Add the flour and cook, stirring, for a few minutes until the ingredients are lightly browned.
Remove from the heat and gradually stir in the stock. Add the chestnuts and seasoning.
Bring just to the boil, stirring. Transfer to the slow cooker and stir gently.
Cover and cook on Low for 6-8 hours until all the ingredients are soft and cooked through.
Purée the soup until fairly smooth, then stir in the orange zest.
Reheat in the slow cooker on High for about 20 minutes or in a pan on the hob. Adjust the seasoning before serving if you wish, and garnish with parsley.

Thick Traditional Tuscan Bean Soup

This soup can also be made with two large cans of drained beans, in which case you should start at Step 3 and add the beans with the garlic and tomatoes at Step 4. The cooked soup is ladled over slices of rustic Italian bread and finished with a drizzle of olive oil.

SERVES 4-6
225 g/8 oz dried cannellini or borlotti beans, soaked overnight in plenty of cold water
15 ml/1 tbsp olive oil, plus extra to serve
1 large onion, cut into small dice
2 carrots, cut into small dice
2 leeks, thinly sliced
2 celery sticks, thinly sliced
2 garlic cloves, finely chopped
8 oz/225 g/small can of chopped tomatoes
900 ml/1½ pts/3¾ cups vegetable stock
Salt and freshly ground black pepper
1 courgette (zucchini), cut into very small dice
A handful of baby spinach leaves
30 ml/2 tbsp green pesto
4 thick slices of Italian bread, such as ciabatta

Preheat the slow cooker on High.
Drain the beans, put into a large pan and cover with cold water. Bring to the boil and boil gently for 10 minutes.
Meanwhile, heat the oil in a large pan and add the onion, carrots, leeks and celery. Cook over a medium heat, stirring frequently, until just beginning to brown.
Drain the beans and add to the pan with the garlic, tomatoes, stock and a little seasoning. Bring just to the boil, then transfer to the slow cooker and stir gently.
Cover and cook on Low for 6-8 hours or until the vegetables are very tender, then stir in the courgette and spinach and cook for a further 30 minutes until soft.
Toast the bread until golden brown.
Stir the pesto into the soup, then ladle the soup into bowls.
Top each with hot toasted bread and drizzle with olive oil.

Thick Mixed Vegetable Chowder

This thick soup is simplicity itself to make and is hearty enough to serve as a main dish when accompanied with lots of warm crusty bread. It is comfort food at its best, and would be wonderfully welcoming to come home to in winter after a stressful day at work.

SERVES 4-6

25 g/1 oz/2 tbsp butter or margarine
1 large onion, finely chopped
4 celery sticks, thinly sliced
1 potato, cut into small dice
1 carrot, thinly sliced
1 small celeriac (celery root), cut into cubes
100 g/4 oz green beans, halved crossways
1 litre/1¾ pts/4¼ cups vegetable stock
1 small green (bell) pepper, finely chopped
150 ml/¼ pt/2/3 cup double (heavy) cream
175 g/6 oz drained canned sweetcorn
Salt and freshly ground black pepper
Chopped fresh dill or parsley, to garnish

Preheat the slow cooker on High.
Melt the butter or margarine in a large pan, add the onion, celery, potato and carrot and cook, stirring occasionally, until softened but not browned.
Add the celeriac, beans and stock and bring just to the boil. Transfer to the slow cooker and stir gently.
Cover and cook on Low for 6-8 hours or until tender. Stir in the green pepper, cream and sweetcorn and cook for a further 30 minutes.
Adjust the seasoning and serve garnished with dill or parsley.

Vegetable Soup with Cheese and Wholegrain Mustard

This soup needs hardly any preparation at all. It is made using ingredients that you will probably have to hand at any time and the simple vegetables work well with the addition of wholegrain mustard to make a nutritious complete lunch or light supper.

SERVES 4

15 ml/1 tbsp olive oil
1 large onion, finely chopped
4 carrots, thinly sliced
2 celery sticks, thinly sliced
1 small potato, cut into small dice
450 ml/¾ pt/2 cups vegetable stock
30 ml/2 tbsp plain (all-purpose) flour
300 ml/½ pt/1¼ cups milk
15 ml/1 tbsp wholegrain mustard
100 g/4 oz/1 cup grated hard cheese, such as Cheddar
Salt and freshly ground black pepper

Preheat the slow cooker on High.
Heat the oil in a large pan, add the onion, carrots, celery and potato. Cook, stirring occasionally, until slightly softened but not quite browned.
Add the stock and bring just to the boil. Transfer to the slow cooker and stir gently.
Cover and cook on Low for 6-8 hours until all the ingredients are soft and cooked through.
Blend the flour with a little of the milk to make a smooth paste. Stir the paste into the hot soup with the remaining milk and the mustard and cook for a further 30-40 minutes.
Just before serving, stir in half the cheese until melted. Adjust the seasoning to taste.
Ladle the soup into warm bowls and serve sprinkled with the remaining cheese.

White Bean and Fennel Soup with Blue Cheese

The wonderful fragrance and sweet, delicate flavour of fennel matches well with the cannellini beans. Save some of the feathery fronds from the top of the fennel bulb for garnishing. Blending only half the soup and leaving the rest chunky gives the soup an appealing texture.

SERVES 4-6

30 ml/2 tbsp olive oil
1 onion, finely chopped
1 leek, thinly sliced
2 garlic cloves, crushed
1 fennel bulb, thinly sliced
900 ml/1½ pts/3¾ cups
vegetable stock
425 g/15 oz/large can of cannellini beans, drained
300 ml/½ pt/1¼ cups milk
Salt and freshly ground pepper
15 ml/1 tbsp lemon juice
50 g/2 oz/½ cup crumbled blue cheese, such as Stilton

Preheat the slow cooker on High.
Heat the oil in a large pan, add the onion, leek, garlic and fennel. Cook gently, stirring occasionally, until softened and just beginning to brown.
Add the stock and beans and bring just to the boil. Transfer to the slow cooker and stir gently.
Cover and cook on Low for 6-8 hours until all the ingredients are very tender.
Purée half the soup just until it is thick and chunky. Return to the slow cooker, stir in the milk and adjust the seasoning to taste.
Cover and cook on High for 15-20 minutes until reheated.
Just before serving, stir in the lemon juice.
Ladle the soup into warm bowls and serve topped with crumbled blue cheese.

Caramelised Red Onion Soup with Thyme

The onions are first browned in a pan, then cooked gently in the slow cooker until they are meltingly soft, with a lovely rich flavour. I have suggested using Gruyère cheese on the bread, but just about any grated hard cheese of your choice, such as Cheddar, should work.

SERVES 4

30 ml/2 tbsp olive oil
4 large red onions, cut into thin wedges
5 ml/1 tsp sugar
1 large garlic clove, finely chopped
2.5 ml/½ tsp dried herbes de Provence or thyme
900 ml/1½ pts/3¾ cups vegetable stock
Salt and freshly ground black pepper
4 slices of French bread
100 g/4 oz/1 cup grated Gruyère (Swiss) cheese

Preheat the slow cooker on High.
Heat the oil in a large, shallow pan, add the onions and sugar and cook, stirring occasionally, until softened and browned all over.
Stir in the garlic, herbs or thyme, stock and seasoning and bring to the boil. Transfer to the slow cooker and stir gently.
Cover and cook on Low for 6-8 hours until all the ingredients are very tender.
When ready to serve, top the slices of bread with cheese, grill (broil) until bubbling and golden brown. Ladle the soup into warm bowls, then float one piece of bread on top of each serving of soup. Alternatively, ladle the soup into flameproof serving dishes, top with the cheese-topped bread and put under a hot grill (broiler) until bubbling and golden brown.

Oriental Vegetable Soup with Pan-fried Tofu

This recipe uses one of those wonderfully convenient packets of ready-prepared stir-fry vegetables, though if you have the time you could, of course, prepare your own selection of vegetables. The brown rice miso is not essential, but it does add a lovely flavour.

SERVES 4

500 g/18 oz packet of prepared stir-fry vegetables
6 spring onions (scallions)
1 litre/1¾ pts/4¼ cups vegetable stock
30 ml/2 tbsp soy sauce
15 ml/1 tbsp tomato purée (paste)
10 ml/2 tsp brown rice miso
5 ml/1 tsp sugar
250 g/9 oz packet of firm tofu, drained and cut into cubes
15 ml/1 tbsp olive oil

Preheat the slow cooker on High.
Put the stir-fry vegetables into a large pan. Thinly slice the white parts of the spring onions and add to the pan, reserving the green parts for later. Add the stock, 15 ml/1 tbsp of the soy sauce, the tomato purée, miso and sugar.
Bring just to the boil, transfer to the slow cooker and stir gently.
Cover and cook on High for 2½-3½ hours until all the ingredients are tender.
Meanwhile, sprinkle the remaining soy sauce over the tofu, cover and leave to stand.
Just before serving, heat the oil in a frying pan (skillet), add the tofu and cook quickly until golden brown on all sides.
Stir the tofu and the reserved green onion tops into the soup.
Ladle into warm bowls and serve.

Butter Bean, Tomato and Artichoke Soup

This is a no-hassle dish that can be rustled up from storecupboard ingredients in next to no time. Instead of canned tomatoes, you could use the same weight of cherry tomatoes and add them at the end of Step 2 before stirring in the rest of the ingredients so they soften a little.

SERVES 4-6

30 ml/2 tbsp olive oil
1 onion, finely chopped
1 garlic clove, finely chopped
400 g/14 oz/large can of chopped tomatoes
425 g/15 oz/large can of butter (lima) beans, drained
425 g/15 oz/large can of artichoke hearts, drained and halved
5 ml/1 tsp dried thyme
900 ml/1½ pts/3¾ cups vegetable stock
Salt and freshly ground black pepper
Chopped fresh herbs, such as parsley, fennel or basil, to garnish

Preheat the slow cooker on High.
Heat the oil in a large pan, add the onion and garlic and cook, stirring occasionally, until slightly softened but not browned.
Stir in all the remaining ingredients.
Bring just to the boil, transfer to the slow cooker and stir gently.
Cover and cook on Low for 6-10 hours until all of the ingredients are tender.
Adjust the seasoning to taste, then ladle into warm bowls and serve sprinkled with herbs.

Celeriac, Rice and Spinach Soup with Pesto

This filling soup is a great starter or light lunch, but it could equally well be served as a main dish if you added more cheese. The finished soup is attractively coloured thanks to the spinach and green pesto and the grated lemon zest adds a little extra something to the flavour.

SERVES 4-6

30 ml/2 tbsp olive oil
1 onion, finely chopped
350 g/12 oz celeriac (celery root), cut into dice
2.5 ml/½ tsp dried oregano
10 ml/2 tsp ground coriander
50 g/2 oz/¼ cup easy-cook long-grain rice
1.2 litres/2 pts/5 cups vegetable stock
Finely grated zest of ½ lemon
Salt and freshly ground black pepper
15 ml/1 tbsp green pesto
2 large handfuls of baby spinach leaves
50 g/2 oz/½ cup shavings of Parmesan cheese, to garnish

Preheat the slow cooker on High.
Heat the oil in a large pan, add the onion and cook, stirring occasionally, until very soft but not browned.
Stir in the celeriac, oregano, coriander and rice.
Add the stock and lemon zest.
Bring just to the boil, transfer to the slow cooker and stir gently.
Cover and cook on High for 1½-2½ hours until the vegetables are soft and the rice is completely cooked.
Taste and adjust the seasoning.
Just before serving, add the pesto and the spinach and stir until the leaves wilt.
Serve in warm bowls, garnished with Parmesan cheese.

Traditional Italian Minestrone

Minestrone is a classic soup and just about every Italian household will have its own version - though it just wouldn't be a minestrone without tomatoes, beans and pasta. It is a healthy and satisfying soup, delicious topped with a sprinkling of Parmesan cheese.

SERVES 4-6

30 ml/2 tbsp olive oil
1 onion, finely chopped
1 large garlic clove, finely chopped
2 carrots, cut into small dice
2 celery sticks, thinly sliced
900 ml/1½ pts/3¾ cups vegetable stock
4 sun-dried tomatoes, finely chopped
300 g/11 oz/1 medium can of haricot (navy) beans, drained
Salt and freshly ground black pepper
A handful of small pasta shapes
A large handful of finely shredded cabbage
45 ml/3 tbsp chopped fresh parsley

Preheat the slow cooker on High.
Heat the oil in a large pan and add the onion, garlic, carrots and celery. Cook, stirring occasionally, until slightly softened.
Stir in the stock, tomatoes, beans and seasoning.
Bring to the boil, transfer to the slow cooker and stir gently.
Cover and cook on Low for 6-8 hours or until all the vegetables
are tender. Add the pasta and cabbage and cook for a further 30 minutes until the cabbage is soft and the pasta cooked through.
Just before serving, adjust the seasoning to taste and stir in the parsley. Serve in warm bowls.

Green Lentil Soup with Tofu

This nutritious soup can also be made without the tofu. Instead, top some thick slices of rustic bread with wholegrain mustard and grated cheese and place under a preheated grill until the cheese is bubbling and golden. Float the slices on top of the soup just before serving.

SERVES 4-6

30 ml/2 tbsp olive oil
1 onion, thinly sliced
1 garlic clove, finely chopped
150 g/5 oz/generous 2/3 cup green lentils
1 litre/1¾ pts/4¼ cups vegetable stock
15 ml/1 tbsp mushroom ketchup (catsup)
5 ml/1 tsp dried thyme
10 ml/2 tsp balsamic condiment
Salt and freshly ground black pepper
50 g/2 oz/½ cup silken tofu, blended until smooth
30 ml/2 tbsp green pesto

Preheat the slow cooker on High.
Heat the oil in a large pan, add the onion and garlic and cook, stirring occasionally, until slightly softened but not browned.
Stir in the lentils, stock, mushroom ketchup and thyme.
Bring to the boil, transfer to the slow cooker and stir gently.
Cover and cook on Low for 8-10 hours until all the ingredients are soft.
Just before serving, stir in the balsamic condiment and season to taste with salt and pepper.
Ladle into warm bowls and top each serving with a large spoonful of tofu and a drizzle of pesto.